Tea: Varieties, Production, Functional Applications and Health Benefits
A special issue of Beverages (ISSN 2306-5710).
Deadline for manuscript submissions: closed (30 April 2016) | Viewed by 185011
Special Issue Editor
Interests: functional food; bioactive compounds in food; waste utilization; antioxidant; extraction; microencapsulation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Tea is one of the most popular beverages consumed worldwide. Tea is a major source of flavonoids, which have become well known as antioxidants and linked with various health benefits. Tea also contains caffeine and L-theanine, which have been found to associate with tea quality and health benefits. Many studies have been conducted or are under investigation on tea varieties, production, chemical components, and health promotion.
The objective of this Special Issue is to publish a compilation of original research and review papers on tea varieties, production, chemical components, healthy benefits, and other functional applications of tea and tea products. This Special Issue is expected to provide to readers with updated and comprehensive information on the varieties, production, functional applications and health benefits of tea.
Dr. Quan V. Vuong
Guest Editor
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